Careme

Instructions

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1. 1.

   Preheat a grill to medium-high, about 425°F. Finely chop 2 garlic cloves, roughly chop 1/2 cup cilantro, thinly slice 2 green onions, and thinly slice 1 large cucumber; keep each separate.

2. 2.

   Pat 1 pound boneless skinless chicken thighs dry. In a bowl, combine:

   • 1 tablespoon fish sauce
   • 1 tablespoon light brown sugar
   • 1 tablespoon neutral cooking oil
   • 2 finely chopped garlic cloves
   • 1 teaspoon lime zest
   • 1 tablespoon lime juice
   • 1/2 teaspoon Diamond Crystal kosher salt
   • 1/4 teaspoon crushed red pepper flakes

   Add the chicken, turn to coat, and marinate for 15 minutes while preparing the rice and cucumber.

3. 3.

   Rinse 3/4 cup jasmine rice until the water runs mostly clear. Combine the rice in a small saucepan with 1 cup water and 1/2 teaspoon Diamond Crystal kosher salt. Bring to a boil over high heat, cover, and cook over low heat for 15 minutes. Remove from the heat, rest covered for 10 minutes, then fluff.

4. 4.

   Toss the sliced cucumber with 3/4 teaspoon Diamond Crystal kosher salt and let stand for 10 minutes. Rinse well under cold water, drain, and gently squeeze dry. Toss the cucumber with:

   • 1 tablespoon unseasoned rice vinegar
   • 1 teaspoon light brown sugar
   • 1 tablespoon lime juice
   • 1/4 cup chopped cilantro
   • 1 sliced green onion

   Set the quick-pickled cucumber aside.

5. 5.

   Remove the chicken from the marinade and discard the marinade. Grill the thighs with the smooth side down for 5 to 6 minutes, then turn and grill for 4 to 6 minutes more, until lightly charred and the thickest piece reaches 175°F. Transfer to a board and rest for 5 minutes before slicing.

6. 6.

   Divide the jasmine rice between two bowls and top with the sliced grilled chicken and quick-pickled cucumber. Finish with 1/4 cup chopped cilantro and 1 sliced green onion.

Want more detail? See the temperature guide.